Homemade Curry Powder

I adore curry! The various spices and their individual characteristics work so well together. I normally buy a mixed curry powder from Frontier. However, today I ran out. Since I had most of the spices on hand, the time to experiment with a curry mix had arrived. I added each of the following in parts into a jar and shook it real well. It would probably be better to mix it all in a bowl first then transfer to a jar. There are other possibilities of course, but here’s the mix in parts I used:

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Homemade Curry Powder

  • 1/4 part cayenne
  • 1/2 part paprika
  • 1/2 part mustard
  • 1/2 part nutmeg
  • 1 part coriander
  • 1 part cinnamon
  • 1 part cloves
  • 1 part cardamom
  • 2 parts cumin
  • 2 parts ginger
  • 2 parts turmeric
  • 3 parts fenugreek

This was enough for about a pint jar. For less spice, you could leave out the cayenne and just add it to your curry as you cook each time so you can control the heat. Enjoy!

Healing Superfood Bone Broth

Can you tell I think highly of homemade bone broth? I love it not only for its many nutritional benefits, but also because it is a such a neat way to use up all the loose odds and ends of my fridge and pantry. Today, I had lots of leftover apples that were too soft for anyone to like, and some squashes that everyone has had too much of. I threw those in there. I also had ordered some herbs from Frontier that were just a bit twiggy and nobody enjoyed them in a dish, but the flavor they impart to the broth is wonderful. For a full size bird or pot of bones, I use about a gallon of water, but since this bird was one of our previous laying hens and was rather small, I used a little over a half gallon. Here’s what I threw in the pot:


(not so beautiful, but it sure will be!)


  • bones – from pastured animals or grass-fed ones – today it was 1 small bird
  • 1/2 -1 gallon of filtered water – today it was 1/2 gallon
  • 1 Tb Real Salt or Pink salt
  • 1 Tb organic soy sauce
  • 1/2 lemon peels
  • 5 garlic clove peels
  • 1/2 Tb peppercorns
  • 1/2 Tb cardamom pods
  • 3″ strip of ginger and turmeric, chopped
  • 3 turnips, chopped (leave tops on)
  • 3 carrots, chopped (leave tops on)
  • 1 Tb astralagus (optional, or use any superfood/roots/mushrooms – we have even picked mushrooms from our forested area and thrown those in there; of course it helps to have a guide who can show you what to eat and what not to – it is one of my dad’s hobbies, so he helped me out while here visiting.)
  • 5 apple shavings, no seeds
  • small handful of herbs – I used Winter Savory, and Herbs de Provence


  1. Throw all ingredients into a large stockpot.
  2. Bring to a boil.
  3. Lower heat to a low simmer and allow to cook for 4-9 hours.
  4. Strain out everything.
  5. Use remaining broth for soup, cooking rice or beans, or freeze in quart sized servings.


Dutch Oven Chicken Pot Pie

Ever get into a rut of making the same kinds of things for dinner? Well, that’s where I was at this afternoon. Pintrest can be useful for adding a bit of inspiration and getting those wheels turning again to orchestrate something wonderful. Saw this recipe for a one-pot chicken pot pie idea. I decided to use my ceramic coated cast iron pot (the large 7 1/4 qt one). The recipe was screaming for some real food renovations. Using what’s in season and what vegetables I had on hand, here’s what I came up with.


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  • 8 Tbsp butter, or chicken fat ( I used the fat from the broth)
  • 2 lbs of chicken, chopped and cooked (I use the leftovers from a whole chicken deboned and then the chicken stock I made from the bones)
  • 1 tsp white/black pepper freshly ground
  • 1 tsp real salt
  • 1/2 cup sprouted flour
  • 6-7 cups chicken broth, homemade is best
  • 4-5 cups winter vegetables: I used turnips, carrots, celery, sweet potatoes and onions
  • 6 oz Romano cheese, grated
  • 1 TB of each: dried parsley, spinach, cilantro

Drop Biscuits:

  • 4 sprouted flour
  • 4 oz fresh Parmesan cheese, grated
  • 2 Tbsp baking powder
  • 2 TB sucanat (optional)
  • 1 tsp real salt
  • 1 cup butter, melted or palm shortening
  • 2 – 2 1/2 cups soured raw milk (different flours need less or more – want a sticky consistency that you can spoon and drop in the pot)


  1. Melt butter in dutch oven over medium heat.
  2. Add onions and soften, then add other vegetables and cook until soft.
  3. Season your vegggies with salt and pepper as you cook them.
  4. Add the flour and mix well, then pour in the broth and stir until well combined.
  5. Allow to boil for a few minutes to thicken up just a bit.
  6. Add chicken, herbs, and cheese and stir well.
  7. In the meantime, mix up the drop biscuits (dry ingredients first, then add the wet).
  8. Make sure the oven is heated up to 425.
  9. Spoon and drop the biscuits in on top of the chicken mixture.
  10. Bake in the oven for about 15 minutes.
  11. Enjoy!!

Jamaican Jerk Roasted Veggies

I found this cute little spice shop online that uses organic, natural spices and have really enjoyed their combinations. So, I decided to try making my own blends up. My favorite was our Cajun blend – cayenne, thyme, oregano, fennel, paprika, cumin, mustard and white pepper. But I ran out today! So I thought it was time I tried out the Jamaican Jerk I had put together. The blend is: thyme, allspice, ginger, cayenne, paprika, nutmeg, clove, cinnamon and white pepper. The smell is invigorating. It has a spicy, sweet flavor with lots of depth.

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Jamaican Jerk Roasted Veggies

(for a large family – 10 people sized)

  • 8 organic Russet potatoes, chopped
  • 1 onion, chopped
  • 2 bunches broccoli, chopped
  • 4-5 cups black beans (I soak and then cook these up in bulk and then freeze it in ready to grab quart bags)
  • 3 colorful carrots, chopped
  • Jamaican Jerk seasoning
  • Pink Salt
  • Tallow, Coconut oil or butter


  1. Put potatoes in one large casserole dish and the veggies in another.
  2. Throw in 3 big scoops of your choice of fat on each pan.
  3. Sprinkle salt until well coated.
  4. Sprinkle the seasoning very lightly – it’s pretty spicy, and you can always add more spice if you want later.
  5. Bake the potatoes first in a preheated oven at 385 for about 30 minutes.
  6. Then add the veggie dish to the oven and stir the potatoes. Bake another 30 minutes. Stir every 15 min or so to help evenly spread cooking and seasonings.
  7. Taste veggies to see if they’re done, bake longer if necessary; add salt or seasoning to desired taste.
  8. Either serve with potatoes on bottom and then veggies on top, or next to each other.
  9. Could add a garnish of soured cream. ENJOY!

Real Ice Cream (Recipes)

Ice cream is pretty much a staple dessert around here. We had to get two ice cream makers to accommodate our ice cream loving family. Most people love chocolate here, but we do have a vanilla fan, too. I also like to make my ice cream with fresh goat milk and only raw honey for a weight loss friendly treat. I also don’t like to use a ton of cream in our recipe, since we have ice cream almost every night, that would be extremely expensive. We use our whole, raw milk instead. Here are our standard recipes:

Chocolate Ice Cream

for a 1/2 gallon ice cream maker

Put all ingredients into the Blendtec (or similar):

  • 5 1/2 cups raw, organic milk
  • 1 cup sucanat
  • 1/4 cup raw honey
  • dash of pink salt
  • 2/3 cup cocoa

Mix on first setting for 30 seconds (after mixing, I like to taste it to make sure it’s just the way I like it); follow ice cream maker’s direction to finish.

Vanilla Ice Cream

for 1/2 gallon ice cream maker

Put all ingredients into Blendtec:

  • 5 1/2 cup raw, organic milk
  • 1/4 cup raw honey
  • 1/3 cup sucanat
  • 1 Tb real vanilla extract or 2 vanilla bean caviar
  • dash of pink salt

Mix for 30 seconds on low setting, follow ice cream maker’s directions.

Chocolate Ice Cream – goat milk and raw honey

  • 5 1/2 cups raw organic goat milk
  • 2/3 cup cocoa
  • 1/2-3/4 cup raw honey
  • dash of stevia and pink salt

Mix in blender for 30 seconds and finish off in the ice cream maker.

It’s great to have desserts that are nourishing and healthy as well as tasty. Enjoy!

Transitioning Baby to Solids

When should I start my baby on solids? What should he eat? This is a common topic among mothers, especially if one is new to the Traditional Foods way of eating.

I heartily agree with most everything in the Nourishing a Growing Baby article from the Weston A. Price Foundation; with the caveat that all these foods should be started when the baby is almost 1 year of age and not at 4 months. If you have not read this article and have asked this question, it truly is a MUST read.

Pay close attention to the end of this quote (from the Nourishing a Growing Baby article):

“Meats will help ensure adequate intake of iron, zinc, and protein with the decrease in breast milk and formula.” (emphasis added)

This article assumes that a mother is DECREASING in nursing or bottle feeding. Why in the world would I want to start preparing all these time consuming foods for a baby that I can still breast-feed 24/7? If for some reason, one is unable to continue breast-feeding or is not able to, then I can understand the need for starting earlier. Otherwise, if the mother’s diet contains all these nutrient-dense foods, I strongly believe waiting until baby’s first birthday before even beginning the process towards solids.


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Even when a baby starts to eat solids, it is not guaranteed that the baby will like egg yolks, liver, or what have you. This is where nursing comes in all the more handy. I can rest assured knowing that baby is getting all the nutrients he needs because of my diet and not necessarily from his.

As baby grows and is nursing less in the 1-2 year age range, or if the baby is not nursing at all anymore, I find it most useful to get them used to smoothies. I can put homemade yogurt in there, raw goat or cow milk, a little bit of sucanat, maple syrup (honey when over 2), and any superfoods I want to ensure he is getting all he needs. I like to add 1/8 tsp of moringa once or twice a week. I also like to get the growing tot used to eating a teaspoon of fermented cod liver oil/butter oil blend off a spoon.

When babe is between 1-2 years of age, I like to make sourdough crackers with lots of butter and pink salt for a quick snack if need be on the go. Who needs goldfish when you can give your child a traditional, nutrient dense snack that takes hardly any time at all to make? Here’s the recipe I have come to love:

Mix 1 cup spelt flour, 1 cup starter, 1/4 cup softened coconut oil, tallow, or butter. Stir it all together and let sit overnight. Roll them out, brush with oil, sprinkle pink salt on top.  Bake at 350 until browned about 20-25 minutes.

This little person has a fresh start on life, why not start him out right? Loving real, nutrient dense, traditional foods.

Favorite Home Remedies

It’s that time of year again. The time of year when people eat a lot of sugar (refined flours are no exception), are indoors more (less time out in the fresh air), and less active. Sounds like a recipe for disaster. It’s great to have remedies for when one falls ill, but honestly, prevention is so much better than letting the guard down. Here are some keys to keeping the immune system primed and healthy to deal with all the bugs going around:

  • Avoid sugar and white stuff – sugar immobilizes the immune system. It essentially takes the good line of defense our body has against infection and shuts it down – probably not the best strategy.
  • Eat those ferments – probiotics in food form are invaluable – whether it’s kraut, kefir, yogurt, water kefir, kombucha, or anything else your family loves.
  • Good fats – get that fermented cod liver oil/butter oil out and use it liberally (Green Pasture is still my go-to brand).
  • Superfoods and Vitamin C Berry Powders – great to boost up the body systems, whether you like Moringa, Spirulina, Goji, or other Superberries (great post on how to make your own Vit C balls with berry powders), it’s good to have a line up of body builders.


What if you still get sick after all that?! Well, there are plenty of good home remedies for beating the latest virus/bacteria. (Adult servings can be split in half for children when appropriate.)

  • Stomach Bugs: 1 Tb bentonite clay mixed in water twice daily for a couple days; or 5 drops of Digiz in a capsule twice daily for a couple days; drinking red raspberry leaf and peppermint tea constantly; if you think it’s food poisoning from eating out somewhere recently, then the activate charcoal 2 tsp in water twice daily for a couple days would do the trick.
  • Flu/Cold: 5 drops Thieves twice daily for 4-5 days; Colloidal Silver 1 tsp every 2 hours for 4-6 days; 1 tsp cinnamon powder in raw honey daily for 4 days; Anti-Plague remedy by Dr. Christopher (or Super Garlic) or the tea – fresh lemons, ginger, cayenne, raw apple cider vinegar, garlic cloves, horseradish – in some warm water- drinking it 5 times a day; more ideas in Be Your Own Doctor, too!
    • While healing, it’s helpful to:
    • Double up on probiotics
    • Double up on good fats – coconut oil, organic butter, cod liver oil, etc.
    • Homemade bone broth
    • Avoid all sugars and unfermented grains

God help us all to stay healthy and strong this upcoming winter season.